Thai Shrimp & Spinach Curry
- 1 14-ounce can unsweetened coconut milk, chilled
- 2 teaspoons Thai green or red curry paste
- 1 pound medium shrimp, shelled and deveined
- 2 tablespoons fish sauce
- 2 carrots, sliced thin crosswise
- 1 red bell pepper, sliced thinly
- 1 bunch spinach, coarse stems discarded and the leaves washed well and spun dry
- 3 tablespoons chopped fresh cilantro
- cooked rice, preferably jasmine
Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk. In a large heavy skillet cook the cream over moderate heat, stirring for 2 to 3 minutes or until it is thickened slightly. Add the curry paste and cook the mixture, whisking, for 1 minute. Add the shrimp and sauté the mixture over moderately high heat, stirring for 1 to 2 minutes or until the shrimp turn pink. Add the coconut milk and the fish sauce.
Simmer the mixture uncovered, stirring occasionally for 1 minute or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a bowl. To the skillet add the carrots and the bell pepper, simmer for 5 minutes. Add the spinach in batches, stirring until each batch is wilted. Return the shrimp to the skillet and simmer the mixture, stirring occasionally for 1 minute. Sprinkle the dish with the cilantro and serve it with the rice.
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